Erre means “to burn” in Basque, is a reference to the art of grilling on embers, the common thread of the Erre & Urrechu restaurant.

In our grills we differentiate three different woods, oak wood for meat, orange wood for vegetables and olive wood for fish, as marked by the tradition of the “espeto” in Málaga. We seek to provide nuances and specific smoky spices depending on the type of product we want to cook.

At Erre, both fire and smoke are the caring beginnings of our gastronomic experience.The Erre & Urrechu menu includes a multitude of dishes suitable and adaptable for vegans, in most cases made with organic vegetables grown in the Hotel Don Pepe’s own garden.We are not a conventional hotel restaurant, we are a spark and much, much more